beyond long term storage<P>When it's really hot I'll stash the open red in the fridge to keep it. And then I heard something about the 20/20 rule. Whites stand for 20 minutes outside the fridge before storing. Not sure about the 20 for red. Was it in the fridge for 20?<P>Any other hints? What if you want white and it hasn't been chilling? What's the best way to bring it to serving temp quickly?

Hi CP. We normally use this thread to talk about problems with site/board itself, but understand that you are new. Don't know that the 20/20 rule has any validity unless all fridges have the same temperature all the time which they don't. We take white wines opened or unopened out about a half hour before consuming. Don't have a lot of leftover reds, but if we did, would give them about 45 minutes. Should add that our house temps are 65 F in the winter and 70 F in the summer.

Well I guess the article answers all of your questions. Of course the article is also assuming your wine is at the wrong temperature from the start. In thier defense, that's probably more common than not. After rereading the article, did you have any more questions as to serving wine temps?<P>mark